How to Make Fried Zucchini Blossoms Recipe

How to make fried zucchini flowers with an easy homemade batter and a simple filling. An easy and delicious appetizer with a satisfying crunch made right in your home kitchen.  

fried zucchini flowers in a bowl next to dipping sauce

What Are Zucchini Flowers?

Zucchini blossoms or Zucchini flowers (also called squash blossoms/squash flowers) are the delicate flowers of the zucchini plant. They have vibrant yellow or orange colors and are known for their tender texture. They are typically harvested from both male and female zucchini flowers, though the male flowers are more commonly used in cooking since they do not produce the zucchini fruit. The edible flowers have a mild, slightly sweet flavor that makes them a popular option for a variety of dishes.

 

They’re versatile and can be enjoyed in numerous ways, however, today we’re stuffing the edible blossoms with fillings (think cheese, your favorite fresh herb, etc), then in a light batter and deep frying them to create a crispy, savory dish (and perfect appetizer!). The result is a stuffed blossom with a delicate flavor and a satisfying, crunchy texture. 

 

The blossoms are only available from late spring to early fall during the zucchini season, so if you see them at farmer’s markets or your local grocery store, grab them and make this delicious recipe! 

Why You’ll Love These Fried Zucchini Blossoms

I am well aware that fried foods are not the most healthful BUT anything you fry at home will be SO MUCH better for you than what you can get in a restaurant because you are using better quality oil and you’re only using it once and not reheating it over and over again.  

I grew up eating fried zucchini flowers/blossoms and they were a cheap and delicious summer treat. It blows my mind how much restaurants charge for a plate of these and we can easily make them successfully at home (for a fraction of the price!). You can also take this technique and this batter and use it on other quick-cooking vegetables like asparagus or green beans. Or use it on blanched, dense vegetables like carrots.  

Once you get the hang of dipping the flowers and frying them, you can stuff the flowers with ricotta or a soft, but not watery cheese. I personally think these turn out better with gluten-free flour than all-purpose, but use what you’ve got.

Ingredient Notes

recipe ingredients on a white surface

  • zucchini blossoms
  • optional: goat cheese, ricotta, or mozzarella to stuff the blossoms
  • rice flour: We used a gluten-free flour blend.
  • all-purpose flour
  • kosher salt
  • baking powder
  • cold seltzer or sparkling water, plus more if necessary
  • vodka or beer or more sparkling water
  • extra virgin olive oil or avocado oil for frying
  • flaky sea salt

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels.  Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the ricotta mixture filling. 
  2. Line a plate or baking dish with paper towels and set aside. This will be used to place the fried zucchini blossoms. 
  3. Are you wearing an apron? If not, go put one on.  In a shallow dish or pie plate, whisk together the flour and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.
  4. Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.
  5. Add the stuffed zucchini flowers one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use. 
  6. Using a slotted spoon, transfer the fried blossoms to the prepared plate or baking dish with a paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot). Discard any excess oil or use it to fry additional veggies. 
  7. Sprinkle with flaky salt and serve. You can also season with black pepper if desired. 

zucchini blossoms frying in oil

Recipe Tips

  • Other veggies you can use to fry with any excess batter include green beans, steamed carrots, and steamed broccoli.
  • Sourcing the blossoms for this fried zucchini flower recipe is relatively easy during the summertime. Check your favorite grocery stores or farmers markets. 

Storage Tips

As with most fried things, these are best served right away for the best results. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for a couple of days. Reheat them in the air fryer or over the stovetop on a nonstick pan to crisp them up. 

a hand holding a fried zucchini blossom

More Summer Veggie Recipes

If you give this simple recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

 

How to Make Fried Zucchini Blossoms Recipe

Pamela
How to make fried zucchini flowers with an easy homemade batter and a simple filling. An easy and delicious appetizer with a satisfying crunch made right in your home kitchen.
5 from 1 vote
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 10-12 zucchini blossoms
  • Optional: goat cheese, ricotta or mozzarella to stuff blossoms
  • ½ cup rice flour we used all gluten-free flour blend
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¾ cup cold seltzer or sparkling water plus more if necessary
  • 3 Tablespoons vodka or beer or more sparkling water
  • Unrefined cold-pressed extra virgin olive oil or avocado oil for frying
  • Pinch flaky sea salt

Instructions
 

  • Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels. Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the filling.
  • Line a plate with paper towels and set aside. This will be used to place the fried zucchini blossoms.
  • Are you wearing an apron? If not, go put one on. In a shallow dish or pie plate, whisk together the flours and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.
  • Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.
  • Add blossoms one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use.
  • Transfer fried zucchini blossoms to the prepared plate with the paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot).
  • Sprinkle with flaky salt and serve.

Notes

Recipe Tips
-Other veggies you can use to fry with any excess batter include green beans, steamed carrots, and steamed broccoli.
-Sourcing the blossoms for this fried zucchini flower recipe is relatively easy during the summertime. Check your favorite grocery stores or farmers markets.
Storage Tips
As with most fried things, these are best served right away for the best results. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for a couple of days. Reheat them in the air fryer or over the stovetop on a nonstick pan to crisp them up.
Tried this recipe?Let us know how it was!

 

Creamy Dill Dressing Recipe (with Easy Spring Salad)

This Dill Dressing is a dreamy, creamy sauce perfect for your favorite salads, veggies, wraps, and more! It doubles as a dressing and a dip and has the most incredible flavor from plenty of fresh dill, lemon juice, garlic, and a creamy cashew butter base. 

 

a spring salad in a white platter next to a container of dill dressing

Why You’ll Love This Dill Dressing

Truth be told, I don’t really come up with new salads as much as new salad dressings. I always mix and match salad dressings with different combinations of components and try to keep seasonal ingredients together, keep salads simple, and use only the freshest produce in my homemade dressings. I tend to make more vinaigrettes than creamy dressings because they’re easier to shake in a jar than blend in a blender, but I love a tasty creamy dressing! 

 

In today’s post, we’re making a Creamy Dill Salad Dressing! This flavorful dressing is a total winner and doubles as a dipping sauce for crudites too. Dill is one of my favorite fresh, light herbs. It pairs so nicely with spring and summer vegetables, both cooked and raw.  In this recipe, I use dill in the dressing, but you can also use it chopped as a salad component.  Dill is delicious with fresh parsley, chives, mint, and tarragon if you have those in your garden. Making your own dressing has never been easier (or tastier!).

 

While this recipe can stand alone as a creamy sauce for salads, dips, and spreads, I’ve also included my Spring Salad recipe in the printable recipe card below. The combination of fresh dill with summer-forward fruits and greens is the best. A light and fresh summer meal with so much flavor!

a spring salad next to a container of salad dressing

Ingredient Notes

This creamy dill salad dressing requires a handful of simple ingredients and comes together in a blender! It’s a great dressing for a salad of simple greens, a spring salad (in the recipe card below), a dilling sauce, a sandwich spread, and more!

 

  • Extra-virgin olive oil: This is the base for almost all my salad dressings
  • Raw cashew butter: It’s smooth, flavorless, creamy, and good for you!  I like Artisana or JOI. Swap mayo or plain Greek Yogurt for the nut butter if you are nut-free.
  • Shallots or green onions: either one is great here and gives the dressing a mild edge.
  • Fresh Garlic: omit if you can’t have it, but it adds great flavor. I recommend fresh garlic, but garlic powder will work in a pinch (¼ teaspoon). 
  • Fresh Lemon juice and zest: The lemon zest adds more punchy lemon flavor than the juice, but we need an acid in salad dressing, so we’ll use both.  Just remember to zest your lemon before juicing it because it’s nearly impossible to zest an already-juiced lemon.  Definitely use fresh, not bottled, lemon juice for the best flavor.
  • Fresh dill: Also known as dill weed, it’s the star of the show here, but you can play with other fresh herbs like basil or tarragon if you want to try something different.
  • Sea salt and black pepper to taste 

Step-by-Step Instructions

step by step photos showing how to make this recipe

  1. Blend all dressing ingredients except dill in a blender until smooth and creamy. Taste for seasoning. Stir in chopped dill. 
  2. Transfer to a small bowl with a lid or an airtight container. Drizzle over a green salad or another delicious salad of choice (My spring salad recipe is in the recipe card below). 

Recipe Tips

  • For a nut-free version of this recipe, substitute mayonnaise, plain Greek Yogurt, or even sour cream for the cashew butter. 
  • I recommend using a high-speed blender instead of a food processor to get an extra smooth and creamy consistency. 

What Components are Great with Creamy Dill Sauce?

  • Salad greens: For a creamy dressing, you want sturdy greens like romaine, green leaf lettuce, iceberg, or even fresh butter lettuce. Nice to mix something bitter like radicchio with a mild salad too.
  • Fruit: Dill is delicious with kumquats, pictured here, or other citrus or even strawberries.
  • Raw veggies like snap peas, carrots, radishes, and red cabbage are my go-to’s in the spring.
  • Cooked veggies like asparagus, green beans, or pickled onions would be great, too.
  • Other herbs like chives, basil, tarragon, and mint can be part of this salad.
  • Creamy cheese like feta, goat cheese or avocado 
  • Crunchy nuts or seeds like toasted pistachios, almonds, or walnuts; or sunflower seeds.

Make-Ahead & Storage Tips

  • I always wash and dry my salad greens as soon as I bring them home from the market. I store them in Vejibags or damp kitchen towels.
  • Hearty veggies (such as cabbage and radish) can be washed and chopped a day in advance if needed.
  • This dressing can be made a few days in advance but it cannot be frozen. The dressing keeps for at least a week if stored in an airtight container in the refrigerator. 

an overhead shot of dill dressing in a glass container

More Homemade Salad Dressings

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

 

Spring Salad with Dill Dressing

Pamela
This Dill Dressing is a dreamy, creamy sauce perfect for your favorite salads, veggies, wraps, and more! It doubles as a dressing and a dip and has the most incredible flavor from plenty of fresh dill, lemon juice, garlic, and a creamy cashew butter base.
5 from 1 vote
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 1 large or 2 small heads butter lettuce washed, spun dry and leaves torn into bite size pieces
  • 1 cup thinly sliced red cabbage
  • 4 small radishes sliced as thin as possible or 1 medium watermelon radish sliced thinly
  • 2 small carrots scrubbed clean and julienned or sliced super thin (purple or yellow would be pretty)
  • 1 bunch fresh chives chopped
  • A few kumquats sliced crosswise
  • A few edible flowers
  • Flaky sea salt if desired
  • Dressing:
  • 6 Tablespoons unrefined cold-pressed, extra-virgin olive oil
  • 2 ½ Tablespoons raw cashew butter sub mayo for nut-free
  • 3 Tablespoons water
  • 1 small garlic clove
  • ½ shallot or 2 scallions
  • Zest of half a lemon optional - gives it more lemon punch than just juice
  • Juice of 1 lemon
  • ½ teaspoon sea salt + more to taste
  • Few grinds of black pepper
  • 1 box .75 ounce fresh dill, tough stems removed, fronds chopped

Instructions
 

  • Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
  • Blend all dressing ingredients except dill in a blender until smooth and creamy. Taste for seasoning. Stir in chopped dill.
  • Drizzle just enough dressing to coat lightly and toss together. Finish with a sprinkle of flaky sea salt, if desired.

Notes

Recipe Tips
For a nut-free version of this recipe, substitute mayonnaise, plain Greek Yogurt, or even sour cream for the cashew butter.
I recommend using a high-speed blender instead of a food processor to get an extra smooth and creamy consistency.
What Components are Great with Creamy Dill Sauce?
Salad greens: For a creamy dressing, you want sturdy greens like romaine, green leaf lettuce, iceberg, or even fresh butter lettuce. Nice to mix something bitter like radicchio with a mild salad too.
Fruit: Dill is delicious with kumquats, pictured here, or other citrus or even strawberries.
Raw veggies like snap peas, carrots, radishes, and red cabbage are my go-to's in the spring.
Cooked veggies like asparagus, green beans, or pickled onions would be great, too.
Other herbs like chives, basil, tarragon, and mint can be part of this salad.
Creamy cheese like feta, goat cheese or avocado
Crunchy nuts or seeds like toasted pistachios, almonds, or walnuts; or sunflower seeds.
Make-Ahead & Storage Tips
I always wash and dry my salad greens as soon as I bring them home from the market. I store them in Vejibags or damp kitchen towels.
Hearty veggies (such as cabbage and radish) can be washed and chopped a day in advance if needed.
This dressing can be made a few days in advance but it cannot be frozen. The dressing keeps for at least a week if stored in an airtight container in the refrigerator.
Tried this recipe?Let us know how it was!

 

Creamy Roasted Poblano Soup Recipe (with Corn & Potatoes)

This creamy corn and roasted poblano soup is a hearty soup made with roasted poblano peppers, fresh corn (or frozen!), potatoes, and a handful of veggies and pantry staples. It’s easy to whip up, perfect for summer or winter, and will be one of your favorite soups in no time! 

 

a hand squeezing a lime into a bowl of roasted poblano soup

What Makes This Recipe Great

I love a good soup even in the summer and this Creamy Roasted Poblano Soup Recipe can take you into the Fall too if you use frozen corn. If you get good fresh summer corn, cut the kernels off the cobs, cut the cobs into thirds or fourths, and boil them in water. Presto! You have corn stock for free (you can use this instead of vegetable broth or chicken broth!). 

 

I loved going to clam shacks on Long Island in the summer and getting New England clam chowder (sometimes in a bread bowl!) This is a vegetarian take on a summer chowder.  Feel free to add leftover shredded chicken or some cooked pinto beans. If it’s hot out, allow the soup to cool to room temp!

Ingredient Notes

recipe ingredients on a white surface

  • fresh poblano peppers: Can substitute canned chopped green chiles. 
  • unsalted butter or plant butter
  • yellow onion
  • celery stalks
  • garlic cloves
  • Yukon gold potatoes
  • ears of sweet corn: Frozen corn kernels will also work. You can use regular corn or sweet corn, depending on your preference. If making this in the colder months of soup season, you’ll need to use frozen corn as fresh corn isn’t in season. 
  • chicken stock, vegetable stock, or corn stock
  • sea salt
  • bay leaves
  • ground cumin
  • dried oregano
  • cashew milk: Or unsweetened/unflavored soy milk, or heavy cream
  • black pepper
  • optional: lime wedges for serving

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Roast the chiles: If you have a gas stove, you can place the chiles directly over the open flame until all of the skin is blistered. Otherwise, you can roast them on a grill or under a broiler. Just make sure they get blackened all over. After they’re charred, place the roasted poblano peppers on a plate to allow them to cool a bit. Use your fingers or a dampened paper towel to peel off the blistered skin. Cut them open, remove and discard the stem and seeds. Do not rinse them or else you’ll be removing some of their flavor. Roughly chop the chiles and set aside.
  2. Melt butter in a 5 to 6-quart heavy-bottomed pot (large soup pot or Dutch oven) over medium heat. Once the butter is melted, add the chopped onions and the celery, and stir to coat with the butter. Cook for 8 to 10 minutes, until the onions and celery are softened and are beginning to brown.
  3. Add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
  4. Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.
  5. Remove the bay leaves. Stir in the cashew milk. Add black pepper and additional salt, more or less to taste. At this point, if you want a thicker base for your soup, you can use an immersion blender or regular blender to purée up to a third of the soup.
  6. To serve, squeeze a little lime juice on top of each bowl.

a bowl of poblano soup next to a small bowl of lime wedges

Recipe Tips

  • Frozen corn kernels will also work. You can use regular corn or sweet corn, depending on your preference. If making this in the colder months of soup season, you’ll need to use frozen corn as fresh corn isn’t in season. 
  • Optional add-ins and toppings that go well with this soup: Toppings such as pepper jack cheese, sour cream, green onions, hot sauce, crispy tortilla strips, and fresh cilantro. Add-ins such as black beans, leftover chicken, or rotisserie chicken (you can also cook fresh chicken thighs or chicken breasts, shred, and add at the very end). 

Serving & Storage Tips

Serve this creamy soup topped with a little lime juice and any other toppings you like! You can stir in shredded chicken and black beans as well if desired. 

Store leftover soup in an airtight container in the refrigerator for up to 5 days. As it sits, the flavors meld and taste even better the next day! Store any toppings and garnish separately. Reheat on the stovetop for 3-5 minutes or in the microwave for 2-3 minutes.  

a side view of roasted poblano soup next to a corn cob

More Soup Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

This post may contain affiliate links

Get the Recipe

 

Creamy Corn and Roasted Poblano Soup

Pamela
This creamy corn and roasted poblano soup is a hearty soup made with roasted poblano peppers, fresh corn (or frozen!), potatoes, and a handful of veggies and pantry staples. It’s easy to whip up, perfect for summer or winter, and will be one of your favorite soups in no time!
5 from 1 vote
Print Recipe
Servings 6 -8

Ingredients
  

  • 4 large poblano green chiles to yield 1 1/2 cups roasted, peeled, and chopped, (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)
  • 3 Tablespoons unsalted butter or plant butter
  • 2 medium brown/yellow onions diced
  • 2 celery stalks diced
  • 1 clove garlic minced
  • 2 medium Yukon Gold potatoes peeled, cut into 1-inch chunks (10 to 12 ounces)
  • 4 ears corn kernels sliced off the cob, about 4 cups corn
  • 5 cups chicken vegetable stock or corn stock
  • 1 teaspoon sea salt
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • ½ cup rich cashew milk unsweetened/unflavored soy milk or heavy cream
  • 1/2 teaspoon black pepper
  • Optional: 1 limes cut into wedges for serving

Instructions
 

  • Roast the chiles: If you have a gas stovetop, you can place the chiles directly over the flame until all of the skin is blistered. Otherwise, you can roast them on a grill or under a broiler. Just make sure they get blackened all over. After they’re charred, place the chiles on a plate to allow them to cool a bit. Use your fingers or a dampened paper towel to peel off the blistered skin. Cut them open, remove and discard the stem and seeds. Do not rinse them or else you’ll be removing some of their flavor. Roughly chop the chiles and set aside.
  • Melt the butter in a 5 to 6 quart heavy-bottomed pot over medium heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, until the onions and celery are softened and are beginning to brown.
  • Add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
  • Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.
  • Remove the bay leaves. Stir in the cashew milk. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or regular blender to purée up to a third of the soup.
  • To serve, squeeze a little lime on top of each bowl.

Notes

Recipe Tips
Frozen corn kernels will also work. You can use regular corn or sweet corn, depending on your preference. If making this in the colder months of soup season, you’ll need to use frozen corn as fresh corn isn’t in season.
Optional add-ins and toppings that go well with this soup: Toppings such as pepper jack cheese, sour cream, green onions, hot sauce, crispy tortilla strips, and fresh cilantro. Add-ins such as black beans, leftover chicken, or rotisserie chicken (you can also cook fresh chicken thighs or chicken breasts, shred, and add at the very end).
Serving & Storage Tips
Serve this creamy soup topped with a little lime juice and any other toppings you like! You can stir in shredded chicken and black beans as well if desired.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. As it sits, the flavors meld and taste even better the next day! Store any toppings and garnish separately. Reheat on the stovetop for 3-5 minutes or in the microwave for 2-3 minutes.
Tried this recipe?Let us know how it was!

 

Easy Thai Coconut Sauce Recipe (with Wild Halibut & More)

Wild Halibut with Thai Coconut Sauce | Pamela Salzman

This easy, delicious Coconut Sauce recipe pairs perfectly with fish or other protein, veggies, and your choice of rice. It’s easy to prepare and makes any dish flavorful and satisfying. It’s so good you’ll want to make a double batch! 

 

a piece of halibut on a bed of rice topped with coconut sauce and green onions

Why You’ll Love This Coconut Sauce

Thai food is one of my favorite cuisines.  I love Thai flavors — salty, sweet, pungent, sometimes a little spicy, but always light and fresh. And because I’ve never been to Thailand, I really have no idea if you can expect to eat fish with this unbelievably tasty coconut-ginger sauce. The Coconut Sauce is truly the best part.  It is so good, that I am always mad that I didn’t double it to cover rice and veggies (make sure you do!).

My protein of choice is legumes or seafood, but you can always use this sauce for chicken breasts if that’s your preference. I don’t know what I would do if my family didn’t enjoy fish. They especially like white fish like halibut, but this sauce will go with anything.  You’ll need a handful of ingredients, and there’s very little prep involved, making this such an easy recipe to whip up.

If you want to make some of this ahead, I would make the sauce but don’t reduce it too much because it will thicken as it sits.  Then all you have to do is broil the fish and you’re done.  Great for a weeknight or for entertaining.

I hope you love this recipe — it was a huge hit when I taught it in my class!

Ingredient Notes

sauce ingredients in a large skillet

 

  • full-fat coconut milk: You’ll need a can of unsweetened coconut milk (not coconut cream or cream of coconut). There are many coconut milk brands. Feel free to use your favorite. Thai Kitchen makes a great one and it’s easy to find. 
  • fish stock, chicken stock or bottled clam juice
  • fresh lime juice
  • fresh ginger
  • garlic cloves
  • fish sauce
  • a little heat: A pinch of crushed red pepper, minced fresh chili pepper, or a little Siracha sauce. Adjust to your preferred spice level. 
  • fresh cilantro leaves and tender stems
  • green onions
  • sea salt and freshly ground black pepper to taste
  • wild halibut fillets: Or mahi-mahi or true cod fillets

Step-by-Step Instructions

coconut sauce in a skillet on the stove

spooning sauce onto a piece of halibut

 

  1. Prepare a broiler pan or place a metal rack inside a baking sheet. (You can also grill the fish.)
  2. In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce, and chili peppers. Bring to a boil over high heat and cook until sauce has thickened slightly and equals about 1 cup to 1 ¼ cup, about 10 minutes. If you use a smaller skillet, it will take longer; a larger skillet, less time. Stir in half the cilantro and half the green onions. Season with sea salt and black pepper.
  3. Position an oven rack on the second level from the top. Preheat the broiler to medium heat or medium-high heat. Brush each piece of fish all over with 1 Tablespoon of the sweet coconut sauce and season with a pinch of salt and pepper to taste. Cover sauce to keep warm.
  4. Broil fish until it starts to flake and is opaque in the center, about 3-5 minutes on each side, depending on the thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. Serve.

 

fish over rice on a plate with green onions and cilantro

Recipe Tips

  • I buy fish stock in the freezer section of Whole Foods. Some markets make it in-house and you might find it frozen in the seafood department or with other frozen stocks in the freezer section.
  • There are times when I don’t have the exact ingredients. It’s ok to substitute!  Rice vinegar can sometimes work for fresh lime juice, soy sauce, or tamari for fish sauce (definitely not the same, but it’s fine in a pinch), omit the cilantro if you dislike it, and sub mint or fresh basil. 
  • I love this dish over jasmine rice or cauliflower rice with a simple green vegetable on the site, like snap peas or asparagus. You use your favorite rice (any white rice, brown rice, or quinoa would work) and your favorite roasted veggies. 

 

Serving & Storage Tips

Serve your protein drizzled with extra coconut sauce and garnish with cilantro, basil, and lime wedges if you’d like. Double the recipe if you want more for dipping or to pour over your rice and veggies. If you have leftovers, store the sauce in an airtight container for up to a week.

 

If you have leftover halibut (or another protein) store it in an airtight container (separate from the sauce) for up to 3-4 days. Reheat in the air fryer or stovetop for 2-3 minutes until warmed through and serve with the sauce. 

More Delicious Recipe Ideas

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

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Easy Thai Coconut Sauce Recipe (with Wild Halibut & More)

Pamela
This easy, delicious Coconut Sauce recipe pairs perfectly with fish or other protein, veggies, and your choice of rice. It’s easy to prepare and makes any dish flavorful and satisfying. It’s so good you’ll want to make a double batch!
4.50 from 6 votes
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Servings 6

Ingredients
  

  • 1 ½ cups full-fat coconut milk usually a full can’s worth
  • ¾ cup fish stock chicken stock or bottled clam juice
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons minced peeled fresh ginger
  • 3 cloves of garlic minced
  • 1 ½ teaspoons fish sauce
  • a little heat: a pinch of crushed red pepper 1 Tablespoon of minced fresh chili pepper or a little Siracha sauce
  • 6 Tablespoons chopped fresh cilantro leaves and tender stems divided
  • 6 Tablespoons finely chopped green onions divided
  • Sea salt and freshly ground black pepper to taste
  • 6 wild halibut fillets about 4-6 ounces each (or mahi-mahi or true cod fillets)

Instructions
 

  • Prepare a broiler pan or place a metal rack inside a baking sheet. (You can also grill the fish.)
  • In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce and chili peppers. Bring to a boil over high heat and cook until sauce has thickened slightly and equals about 1 cup to 1 ¼ cup, about 10 minutes. If you use a smaller skillet, it will take longer; a larger skillet, less time. Stir in half the cilantro and half the green onions. Season with sea salt and pepper.
  • Position an oven rack on the second level from the top. Preheat broiler to medium or medium-high. Brush each piece of fish all over with 1 Tablespoon of sauce and season with salt and pepper to taste. Cover sauce to keep warm.
  • Broil fish until it starts to flake and is opaque in center, about 3-5 minutes on each side, depending on thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. Serve.

Notes

Recipe Tips
-I buy fish stock in the freezer section of Whole Foods. Some markets make it in-house and you might find it frozen in the seafood department or with other frozen stocks in the freezer section.
-There are times when I don't have the exact ingredients. It's ok to substitute! Rice vinegar can sometimes work for fresh lime juice, soy sauce, or tamari for fish sauce (definitely not the same, but it's fine in a pinch), omit the cilantro if you dislike it, and sub mint or fresh basil.
-I love this dish over jasmine rice or cauliflower rice with a simple green vegetable on the site, like snap peas or asparagus. You use your favorite rice (any white rice, brown rice, or quinoa would work) and your favorite roasted veggies.
Serving & Storage Tips
-Serve your protein drizzled with extra coconut sauce and garnish with cilantro, basil, and lime wedges if you’d like. Double the recipe if you want more for dipping or to pour over your rice and veggies. If you have leftovers, store the sauce in an airtight container for up to a week.
-If you have leftover halibut (or another protein) store it in an airtight container (separate from the sauce) for up to 3-4 days. Reheat in the air fryer or stovetop for 2-3 minutes until warmed through and serve with the sauce.
Tried this recipe?Let us know how it was!

 

Italian Semifreddo Recipe with Crushed Biscotti & Cherries

Cool off with this indulgent Semifreddo recipe! Creamy layers meet the crunch of crushed biscotti and the burst of sweet cherries in this irresistible frozen treat. Perfect for hot summer days, a dinner party, and more! 

 

a slice of semifreddo with cherries and cookies inside.

What is Semifreddo?

Semifreddo is an Italian dessert known for its light, airy texture, similar to frozen mousse or ice cream. The name “semifreddo” translates to “half-frozen” in Italian. It has a softer consistency compared to traditional ice cream and typically includes whipped cream, sugar, whole eggs, and flavorings, and requires no ice cream maker or churning. Instead, you use a method of folding together whipped cream, beaten egg whites, and a sweetened egg yolk mixture. The result is a smooth, creamy texture that is easily sliceable and serveable directly from the freezer.

 

Semifreddo can be made with vanilla, chocolate, coffee, fresh fruit, or liqueurs, and can include layers of nuts, chocolate chips, or cookie crumbs. Typically served in slices and garnished with fresh fruit or sauces, semifreddo only needs a few minutes at room temperature before serving, making it a simple, but delicious dessert option. Today we’re making this recipe with crushed biscotti and cherries– a delightful and classic taste! 

 

Why You’ll Love This Semifreddo Recipe

I have been waiting and waiting for the perfect time to teach a Semifreddo Recipe and this was my opportunity!  Semifreddo means half cold or half frozen, but it is a frozen dessert.  It just isn’t as hard as ice cream. I love the creaminess and that you can take this basic template recipe and switch up the flavors to include anything that won’t freeze rock hard (like giant fresh strawberries).

 

I often swirl fruit preserves into a semifreddo or I’ll make a fresh fruit sauce (use the blueberry sauce on my website as a guide). You can add nuts, melted chocolate or chocolate sauce, chocolate hazelnut spread, lemon zest, crystallized ginger, freeze-dried fruit, and so on. See the recipe tips below for a link for a vegan semifreddo. 

 

All you need are a few simple ingredients and this recipe comes together in no time. This is the perfect make-ahead summer dessert!

 

Ingredient Notes

recipe ingredients on a white surface

 

  • heavy whipping cream
  • large eggs 
  • cane sugar
  • sea salt
  • almond extract
  • crushed biscotti or any hard cookies
  • pitted cherries: You can use fresh cherries or frozen– whichever you prefer. 

Step-by-Step Instructions

numbered step by step photos

  1. Line an 8 ½ x 4 ½-inch metal loaf pan (or a 9 x 5) with plastic wrap, leaving a 1-inch overhang on all sides. 
  2. Using a stand mixer fitted with the whisk attachment (or handheld electric mixer), whip the heavy cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. You do not want stiff peaks or else it will create lumps in the final result. Transfer the whipped cream to another bowl if using a stand mixer and refrigerate in the meantime. 
  3. Place the eggs, sugar, and salt in a heat-proof bowl (could be your stand mixer bowl) set atop a pot of gently simmering water (make sure your bowl does not touch the water) and whisk continuously until the mixture is emulsified, slightly foamy, and reaches 160 F degrees (Use an instant-read thermometer if needed). This may take about 8 minutes. This step will help the eggs whip more easily. 
  4. Transfer the egg and sugar mixture to a clean large bowl. Add the almond extract and beat on medium-high speed with the whisk attachment until the mixture has thickened to a pale yellow color and has doubled in volume, about 3 to 4 minutes. 
  5. Fold in half of the whipped cream to the beaten egg mixture and then fold in the crushed cookies and cherries until just combined. Fold in remaining whipped cream until you no longer see white streaks. 
  6. Transfer the semifreddo mixture to the prepared loaf tin and smooth the top with a spatula. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.
  7. When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice. 

an Italian semifreddo recipe on a cutting board

Expert Tips

  • Make it Vegan: Try my vegan semifreddo recipe here. (Click for recipe).
  • Variations: You can add nuts, melted chocolate or chocolate sauce, hazelnut-chocolate spreads, lemon zest, crystallized ginger, freeze-dried fruit, dark chocolate curls or pieces, and so on. You can also skip the almond extract and use vanilla extract instead. 

Serving and Storage Tips

When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice. 

To store, cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.

 

a slice of semifreddo on a plate next to a loaf on a cutting board

More Frozen Dessert Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

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Semifreddo Recipe with Crushed Biscotti and Cherries

Pamela
Cool off with this indulgent Semifreddo recipe! Creamy layers meet the crunch of crushed biscotti and the burst of sweet cherries in this irresistible frozen treat. Perfect for hot summer days, a dinner party, and more!
Print Recipe Pin Recipe
Servings 8

Ingredients
  

  • 1 ½ cups heavy cream
  • 4 large eggs
  • ¾ cup cane sugar
  • ⅛ teaspoon sea salt
  • ½ teaspoon almond extract
  • 1 cup crushed biscotti or any hard cookies
  • 12 pitted cherries chopped (frozen works fine)

Instructions
 

  • Line an 8 ½ x 4 ½-inch loaf pan (or a 9 x 5) with plastic wrap, leaving a 1-inch overhang on all sides.
  • Using a stand mixer fitted with the whisk attachment (or handheld mixer), whip cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. You do not want stiff peaks or else it will create lumps in the final result. Transfer whipped cream to another bowl if using a stand mixer and refrigerate in the meantime.
  • Place the eggs, sugar and salt in a heatproof bowl (could be a mixing bowl for your stand mixer) set atop a pot of gently simmering water (make sure your bowl does not touch the water) and whisk continuously until mixture is emulsified, slightly foamy, and reaches 160 F degrees. This may take about 8 minutes. This step will help the eggs whip more easily.
  • Transfer the egg and sugar mixture to a clean mixing bowl. Add the almond extract and beat on medium-high speed with the whisk attachment until the mixture has thickened to pale yellow color and has doubled in volume, about 3 to 4 minutes.
  • Fold in half of the whipped cream to the beaten egg mixture and then fold in the crushed cookies and cherries until just combined. Fold in remaining whipped cream until you longer see white streaks.
  • Transfer mixture to prepared loaf pan and smooth the top with a spatula. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it starts to separate.
  • When ready to serve, remove the top layer of plastic wrap and invert pan onto a cutting board or serving platter. Carefully pull on overhanging plastic to release semifreddo from pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.

Notes

Expert Tips
Make it Vegan: Try my vegan semifreddo recipe here. (Click for recipe).
Variations: You can add nuts, melted chocolate or chocolate sauce, hazelnut-chocolate spreads, lemon zest, crystallized ginger, freeze-dried fruit, dark chocolate curls or pieces, and so on. You can also skip the almond extract and use vanilla extract instead.
Serving and Storage Tips
When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.
To store, cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.
Tried this recipe?Let us know how it was!

 

Easy Mini Strawberry Swirl Cheesecake Recipe

A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!  

 

mini strawberry cheesecakes on a cutting board

 

Why You’ll Love This Mini Strawberry Cheesecake Recipe

 

These Mini Strawberry Cheesecakes are a twist on a classic cheesecake recipe because I use cream cheese and Greek yogurt plus I am making MINIS!  I love an individual dessert. The strawberry swirl is easier than it looks and divine. A few more reasons to love this perfect dessert recipe: 

 

  • perfect portion and lighter than a traditional cheesecake.
  • adaptable for different flavor variations.
  • can be made dairy-free, and even gluten-free or grain-free.
  • perfect for Spring or Summer holidays and entertaining.
  • you can make it ahead.  We love those recipes!

Ingredient Notes

 

This easy recipe requires simple ingredients, a food processor, and a muffin tin! Check out my recipe tips and substitutions below tips on how to modify this recipe to your preferences. See the recipe card below for ingredient amounts and detailed instructions. 

 

recipe ingredients

 

  • Strawberries – I use fresh strawberries to make the strawberry swirl, but if it’s not strawberry season or you don’t have them on hand, you can also use frozen berries. A blueberry sauce would go well with this recipe as well. 
  • Sugar – you only need a little bit of sugar to sweeten the fruit sauce or you can use fruit preserves. 
  • Graham crackers – I use traditional graham crackers that I break into fine crumbs in a food processor. Use gluten-free crackers if necessary. 
  • Coconut oil – I like to use unrefined coconut oil, which has a slight coconut flavor compared to refined oil. If you’re not a fan of coconut oil, feel free to use melted butter instead. 
  • Maple syrup – it’s my favorite sweetener and I like the flavor, but I only use pure maple syrup.
  • Greek yogurt – I use an unsweetened whole-milk Greek yogurt, but you can use firm tofu if you’re dairy-free. 
  • Cream cheese – is traditional in a cheesecake recipe. I use plain, full-fat cream cheese, but a vegan almond milk cream cheese works well here.
  • Eggs – I use two large eggs. 
  • Arrowroot – is a starchy flour that performs similarly to cornstarch, but is more natural. I use it a lot to thicken up sauces or in grain-free baking. 
  • Vanilla extract – use pure vanilla extract without any additives or artificial flavors for best results. 

Step-by-Step Instructions

 

blending cooked strawberries with immersion blender

Step 1: Prepare the homemade strawberry sauce for the swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.

muffins cups lined with parchment strips

Step 2: Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin tin (depending on how many you have) with unsalted butter or coconut oil. Cut six to seven (depending on how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the mini cheesecakes to come out cleanly.

muffin cups filled with graham cracker crumbs

Step 3: Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.

 

Step 4: Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.

 

Step 5: Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.

filling muffin wells with cheesecake filling

Step 6: Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the cheesecake batter is smooth and well mixed, about a minute more.

strawberry swirl on a mini cheesecake

Step 7: Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake cheesecake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.

baked mini strawberry cheesecakes

Step 8: Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

 

Recipe Tips 

  • These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap. 
  • Don’t overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven. 
  • If you overcook it and the tops of your cheesecakes crack, don’t worry. They’ll still be delicious.
  • Use room temperature ingredients for best results.
  • Pack in the crust ingredients well so you don’t have a crumbly bottom.
  • The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
  • Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.

 

Recipe Substitutions

  • Strawberries – use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
  • Graham crackers – look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
  • Coconut oil – melted butter or plant butter
  • Maple syrup – honey (white or brown sugar will probably work fine, but I have never tested it.)
  • Greek yogurt – an equal amount of firm tofu
  • Cream cheese – vegan cream cheese, such as an almond milk cream cheese
  • Arrowroot – cornstarch

Serving and Storage Tips

Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.

To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days. 

mini strawberry cheesecake recipe finished on a cutting board

a bit take out of one mini cheesecake

More Dessert Recipes

 

If you give this mini strawberry cheesecake recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Subscribe for free to my site for the latest recipes, updates, and things I’ve been loving lately.  

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

 

 

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Mini Strawberry Swirl Cheesecake

Pamela
A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!
4.50 from 2 votes
Print Recipe Pin Recipe
Servings 12 to 14 2.75-inch cheesecakes

Ingredients
  

  • Unsalted butter or unrefined virgin coconut oil for muffin tin
  • 1 12 x 14-inch piece of unbleached parchment paper cut into 7 (2 x 12)-inch strips
  • For the Strawberry Swirl: double this if you want extra sauce
  • 1 cup fresh or frozen strawberries chopped
  • 1 ½ Tablespoons water
  • 2 Tablespoons sugar or strawberry preserves
  • For the crust:
  • 2 cups graham cracker crumbs* about 14 standard crackers pulverized in a food processor
  • 5 Tablespoons unrefined coconut oil melted
  • 2 1/2 Tablespoons pure maple syrup
  • Pinch of sea salt
  • For the Filling:
  • 1⅓ cups unsweetened whole milk Greek yogurt** at room temperature
  • 6 ounces cream cheese or almond milk cream cheese at room temperature
  • ⅔ cup pure maple syrup
  • 2 large eggs at room temperature
  • 2 ½ Tablespoons arrowroot powder or cornstarch
  • ¾ teaspoon pure vanilla extract
  • Pinch of sea salt

Instructions
 

  • Prepare the strawberry swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.
  • Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin cups (depends how many you have) with unsalted butter or coconut oil. Cut six to seven (depending how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the cheesecakes to come out cleanly.
  • Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.
  • Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.
  • Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.
  • Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the batter is smooth and well mixed, about a minute more.
  • Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.
  • Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

Notes

Recipe Tips
These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap.
Don't overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven.
If you overcook it and the tops of your cheesecakes crack, don't worry. They'll still be delicious.
Use room temperature ingredients for best results.
Pack in the crust ingredients well so you don't have a crumbly bottom.
The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.
Recipe Substitutions
Strawberries - use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
Graham crackers - look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
Coconut oil - melted butter or plant butter
Maple syrup - honey (white or brown sugar will probably work fine, but I have never tested it.)
Greek yogurt - an equal amount of firm tofu
Cream cheese - vegan cream cheese, such as an almond milk cream cheese
Arrowroot - cornstarch
Serving and Storage Tips
Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.
To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!

 

Easy Salmoriglio Sauce Recipe (with Grilled Seafood)

This simple and delicious Salmoriglio Sauce recipe comes together quickly with simple ingredients and makes a bright, tangy, and flavorful accompaniment to shrimp, fish, seafood, veggies, and other grilled meats. 

 

halibut smothered in salmoriglio sauce

What is Salmoriglio?

Salmoriglio is a traditional Italian sauce originating from Southern Italy, specifically Sicily and Calabria. It is typically used as a marinade and is a versatile condiment for grilled meat, fish, and seafood. 

 

The sauce is made with simple, fresh ingredients, including olive oil, lemon juice, garlic, herbs like fresh oregano or parsley, and salt and pepper. Today we’re using dried oregano in our version of the seasoning mixture. 

 

The ingredients are mixed together to form a smooth, vibrant sauce. Then it’s brushed onto the seafood or fish fillets during grilling, with additional sauce served on the side. It’s fresh, tangy and delicious!

 

What Makes This Recipe Great

When it comes to seafood, I believe simple is best. And I also love a sauce that can go with different types of seafood or even other animal proteins and plant proteins too (think chicken salmoriglio, tofu, and more!).  

 

Salmoriglio (pronounced sal-mor-EE-yo) sauce is flavorful, easy, and fresh. Like many “classic” Italian dishes and recipes, there are variations on this and I always encourage you to use what you’ve got or make adjustments based on your preferences. 

 

I like this sauce with shrimp and different kinds of fish like swordfish (I know – very high in mercury and I eat it once a year), halibut, calamari steaks, or branzino.  Reach out to me if you select a protein and you don’t know the cooking time.

 

Ingredient Notes

recipe ingredients on a white surface

  • garlic cloves
  • fresh lemon juice: Plus wedges for serving
  • dried oregano, preferably Sicilian
  • crushed red pepper
  • unrefined cold-pressed extra virgin olive oil
  • sea salt or kosher salt and black pepper
  • optional: Finely chopped fresh herbs like parsley, thyme, or mint
  • wild shrimp or thick fish filets

 

Step-by-Step Instructions

numbered step by step instructions showing how to make this recipe

  1. Stir together garlic, lemon juice, oregano, and red pepper flakes in a small bowl or a glass jar. Let it sit for at least 10 minutes and up to 2 hours. Just before serving, add fresh herbs, if you’re using them; stir to combine. Gradually add oil, stirring to combine; season with a little salt and pepper.
  2. Skewer shrimp if grilling.
  3. Heat grill to medium. Lightly brush grates with oil. Very lightly brush shrimp/fish with olive oil and season with salt and pepper.  Grill until char marks appear, then turn and cook 2 to 4 minutes more. (Or cook in a grill basket brushed with oil.) Transfer to a serving dish, top with salmoriglio sauce, and serve with lemon wedges, if desired.

 

an overhead shot of fish topped with salmoriglio sauce

Expert Tips

  • You can also add chopped capers to the sauce if you like.
  • Double the sauce if you want to serve this over both seafood and warm vegetables like broccoli, green beans, zucchini, or another favorite veggie.
  • To use this delicious olive oil sauce for vegans, it is outstanding mixed with some cooked white beans and served over warm grilled vegetables like zucchini, eggplant, sweet bell peppers, onions, and/or asparagus.

 

Serving & Storage Tips

Use this salmoriglio sauce as both a grilling marinade and as a condiment on the side. It goes so well with grilled meats, fish, seafood, and warm veggies. You can also soak it up with crusty bread to serve alongside your meal. 

 

If you have leftover sauce, store it in an airtight container in the fridge for up to a week. Give it a good stir or shake and use it accordingly. 

 

fish with salmoriglio sauce next to roasted veggies on a white plate

More Italian Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

Get the Recipe

 

Seafood with Salmoriglio Sauce

Pamela
This simple and delicious Salmoriglio Sauce recipe comes together quickly with simple ingredients and makes a bright, tangy, and flavorful accompaniment to shrimp, fish, seafood, veggies, and other grilled meats.
Print Recipe
Servings 4

Ingredients
  

  • 1 large clove garlic minced
  • 2 Tablespoons fresh lemon juice plus wedges for serving
  • 2 teaspoons dried oregano preferably Sicilian
  • A big pinch of crushed red pepper
  • ¼ cup unrefined cold-pressed extra-virgin olive oil plus more for seafood and the grill
  • Sea salt and freshly ground pepper
  • Optional: 1 to 2 Tablespoons finely chopped fresh herbs like parsley thyme or mint
  • 1 ½ pounds of large wild shrimp peeled and deveined or 4 thick fish filets (each 6 ounces and 1-inch thick)

Instructions
 

  • Stir together garlic, lemon juice, oregano, and red pepper flakes in a small bowl or a glass jar. Let it sit for at least 10 minutes and up to 2 hours. Just before serving, add fresh herbs, if you’re using them; stir to combine. Gradually add oil, stirring to combine; season with salt and pepper.
  • Skewer shrimp if grilling.
  • Heat grill to medium. Lightly brush grates with oil. Very lightly brush shrimp/fish with olive oil and season with salt and pepper. Grill until char marks appear, then turn and cook 2 to 4 minutes more. (Or cook in a grill basket brushed with oil.) Transfer to a serving platter, top with salmoriglio sauce, and serve with lemon wedges, if desired.

Notes

Expert Tips
You can also add chopped capers to the sauce if you like.
Double the sauce if you want to serve this over both seafood and warm vegetables like broccoli, green beans, zucchini, or another favorite veggie.
To use this delicious olive oil sauce for vegans, it is outstanding mixed with some cooked white beans and served over warm grilled vegetables like zucchini, eggplant, sweet bell peppers, onions, and/or asparagus.
Serving & Storage Tips
Use this salmoriglio sauce as both a grilling marinade and as a condiment on the side. It goes so well with grilled meats, fish, seafood, and warm veggies. You can also soak it up with crusty bread to serve alongside your meal.
If you have leftover sauce, store it in an airtight container in the fridge for up to a week. Give it a good stir or shake and use it accordingly.
Tried this recipe?Let us know how it was!

 

Refreshing Cucumber Vodka Cocktail Recipe (with Mint)

This refreshing cucumber vodka cocktail features simple ingredients like fresh cucumbers, lime juice, mint, vodka, Cointreau, and apple juice. Garnished with fresh mint sprigs and sliced cucumber, it offers fresh flavors that are perfect for cooling off on a hot summer day.

 

This recipe was originally posted on July 27th, 2013, and has been updated as of July 10th, 2024. 

 

mint, cucumber, and vodka cocktail

 

Why You’ll Love This Cucumber Vodka Cocktail

 

I know, this is supposed to be a family website. But there is nothing wrong with a happy hour every now and then, especially if you can find a delicious, relatively natural cucumber cocktail like this one to enjoy. I’ll be honest here, I am not much of a drinker. That is, anymore. Twenty, even ten years ago, my tolerance for alcohol was quite a bit higher than it is now.  I really don’t know what happened to me. One day I woke up and couldn’t metabolize alcohol anymore.  Kind of stinks, to tell you the truth. Even though I would love to chill out with a glass of wine on a regular basis, it just doesn’t agree with me and it’s not worth the headache. Literally. But a smidge of vodka every now and then seems not to offend my system.

 

If you do drink, this Cucumber Vodka Cocktail is tasty, refreshing, and just plain pretty. It’s one of my favorite recipes because it’s not too sweet and not too alcoholic if you know what I mean. I can’t deal with cocktails that taste like alcoholic Kool-Aid.  When I’m eating a savory appetizer, overly sweet drinks don’t seem to taste quite right.  But besides that, overly sweet drinks go straight to my head. Ouch. This cucumber-vodka concoction is just right. It’s got fresh ingredients and is the perfect way to beat the heat and enjoy a cocktail that isn’t too overpowering. 

 

I am going to go against one of my blog rules, no writing about the weather….yawn. But I know so many people in different parts of the country who have been in sweltering heat the last few weeks. Not here in Manhattan Beach, California, of course. I’m telling you, if you want to live by the beach and never need air conditioning, this is the town for you. It’s the end of July and I am wearing jeans and long sleeves as I type this, with the windows closed. If the sidewalks are sizzling where you are, and you’d like to enjoy a cooling drink, you should give this a go.

 

You can make this drink entirely in advance for your next party if you like and then just add the garnish and ice cubes at the last minute. That way you’ll be as cool as a cucumber when your guests arrive. Couldn’t resist.

 

Ingredient Notes

 

recipe ingredients on a cutting board

 

  • English cucumbers
  • mint leaves
  • fresh lime juice
  • Vodka: Use your favorite smooth vodka– I used Belvedere. 
  • Cointreau
  • apple juice (if you’re juicing the cucumber, you might as well juice an apple, too)

 

Step-by-Step Instructions

 

cucumber juice

 

ingredients

 

  1. Slice the half cucumber into rounds and reserve for garnish.
  2. If you have a juicer, juice the whole cucumber, unpeeled. If you don’t have a juicer, quarter the cucumbers lengthwise, scrape out the seeds with a spoon, and discard the seeds. Coarsely chop the cucumber and puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible. You should end up with approximately 1 cup plus 2 Tablespoons of cucumber juice. If you end up with more than that, reserve it for another use or add it to the cocktail, if desired.
  3. Place mint and lime juice in a pitcher and press on the mint leaves with a wooden spoon or muddler to extract the flavor from the mint leaves.* Add the 1 cup + 2 Tablespoons fresh cucumber juice, lime juice, vodka, Cointreau, and apple juice and stir to combine.
  4. Pour into 4 highball glasses filled with ice. Garnish the glasses with cucumber slices, a lime wedge, and/or mint leaves.

 

an overhead shot of a cucumber vodka cocktail

 

Expert Tips

 

  • This can also be made with a cocktail shaker if desired. Place ice cubes, mint, and lime juice in a shaker and shake. Add remaining ingredients and shake. Strain into four glasses filled with ice. Garnish with cucumber and mint leaves.
  • You can serve this cocktail in a highball glass, coupe glass, collins glass, or whatever you like. 
  • To make this a mocktail, substitute soda water, club soda, or sparkling water for the vodka and Cointreau. You could also try ginger beer (which is non-alcoholic) which gives it a really deep and delicious flavor. 
  • There’s no added sweetener in this recipe as the apple juice add the sweetness. If you’d like additional sweetener you can add a little agave syrup or simple syrup. 
  • You can substitute fresh basil leaves instead of mint if desired. 

 

a single cocktail topped with cucumber and mint

 

More Mocktail & Cocktail Recipes

 

Ginger Lime Spritzer

Spicy Tequila Cocktail Recipe

Hibiscus Mocktail Recipe

 

Get the Recipe

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

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Mint Cucumber Vodka Cocktail

Pamela, inspired by Martha Stewart
Print Recipe Pin Recipe

Ingredients
  

  • 1 ½ English cucumbers divided
  • 1 ½ cup mint leaves
  • 5 Tablespoons freshly squeezed lime juice from about 4 limes
  • ¾ cup vodka
  • 3 Tablespoons Cointreau
  • ¾ cup apple juice if you're juicing the cucumber, you might as well juice an apple, too

Instructions
 

  • Slice the half cucumber into rounds and reserve for garnish.
  • If you have a juicer, juice the whole cucumber, unpeeled. If you don’t have a juicer, quarter the cucumbers lengthwise, scrape out the seeds with a spoon and discard the seeds. Coarsely chop the cucumber and puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible. You should end up with approximately 1 cup plus 2 Tablespoons of cucumber juice. If you end up with more than that, reserve for another use or add to the cocktail, if desired.
  • Place mint and lime juice in a pitcher and press on the mint leaves with a wooden spoon or muddler to extract the flavor from the mint leaves.* Add the 1 cup + 2 Tablespoons cucumber juice, lime juice, vodka, Cointreau, and apple juice and stir to combine.
  • Pour into 4 short glasses filled with ice. Garnish the glasses with cucumber slices and/or mint leaves.

Notes

*This can also be made with a cocktail shaker, if desired. Place ice cubes, mint and lime juice in a shaker and shake. Add remaining ingredients and shake. Strain into four glasses filled with ice. Garnish with cucumber and mint leaves.
To make this a mocktail, swap sparkling water for the vodka and cointreau.
Tried this recipe?Let us know how it was!